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Lemon and Raspberry Cake

Course Dessert

Ingredients

Cake:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened almond milk or any plant-based milk
  • ⅓ cup vegetable oil
  • ¼ cup lemon juice about 2 lemons
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries if using frozen, do not thaw

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions

Prepare the Cake Batter:

  • Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Gently fold in the raspberries.

Bake the Cake:

  • Pour the batter into the prepared cake pan and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

Glaze the Cake:

  • Once the cake is completely cool, drizzle the lemon glaze over the top.
  • Allow the glaze to set for a few minutes before slicing and serving.